Tle Class

Preparing Salads & Salad

Dressings
Teacher: Jinky M. Labarda
Presented By: Elsa Bautista
Lesson Objectives: At
the end of this lesson,
you should be able to:
1. Identify & Prepare
tools,
utensils,&equipment
used for salad &
salad dressing
Preparation (see
Lesson 6);
2. Classify a salad based
on its ingredients &
its place in the meal;
Lesson Objectives: At
the end of this
lesson,you should be
able to:
3. Cite the nutritional
values of salads & salad
dressing;
4. Prepare a variety of
salads & salad dressings;
5. Present Salads& salad
dressings;&
6. Store salads & salad
dressings properly.
What is your favourite
salad? Would you
know how to make
your favourite salad?
Have you ever heard of pako (fern) Salad
& pansit-pansitan salad? Do you know
that this edible fern & pansit-pansitan can
be picked from vegetable or ornamental
gardens, fields, forests, & plantations?
They grow easily in these places. Yet,
despite their rare use, they contain great
nutritional significance because of
thepresence of vitamins & minerals
similar to other plants used in salads &
appetizers, such as romaine lettuce,
broccoli, carrots, & tomatoes. This lesson
is about salad making. It will give you
insights & experiences on how to make
salads.
What is Salad?
 any of various usually cold
dishes: such as. a :
raw greens (such as lettuce)
often combined with other
vegetables and toppings
and served especially with
dressing. b : small pieces of
food (such as pasta, meat,
fruit, or vegetables) usually
mixed with a dressing (such
as mayonnaise) or set in
gelatin.
The Importance Of
Salads
Salad contains various types of
Vitamins, calcium, folic acids, fiber
and phytonutrients that helps
to prevent chronic diseases such as
cancer and heart diseases. It works
great for the persons with diabetes
and Vegetable salads keep weight
down. Why is it important to eat salad
everyday?
You might lose weight as a result of
eating fewer unhealthy foods. One of
the reasons why salad is considered a
healthy choice when you're aiming to
maintain your weight or shed pounds
is that it's chock-full of fiber—which
is considered The #1 Thing To Eat
Every Day To Lose Weight For Good.
Nutritive Value of
Salads & Salad
Dressings
Salad greens contain Vitamin
A, Vitamin C, beta-carotene,
calcium, folate, fiber, and
phytonutrients (see Table 1).
Leafy vegetables are a good
choice for a healthful diet
because they do not contain
cholesterol and are naturally
low in calories and sodium.
They called this picture a
“Summer Salad”
Types of
Salads:
• A. According to Use:
• 1. Appetizer Salads- These are light foods that stimulate the appetite
without giving a feeling of fullness. Examples of appetizers are slices
of fruits (orange, apple, grapefruit, pear), vegetables (carrots, celery,
cucumber, mushroom), & seafood cocktails (shrimps, lobsters,
crabmeat, fish).
• 2. Accompaniment Salad-  also called side salad, served with the
main course of the meal, make it light (potato salad, green salad)
Main course salads: large enough to serve as a full meal and
contains protein ingredients, such as meat, poultry, seafood, egg,
beans, or cheese (chef salad).
Types of Salads:
• 3. Main Course Salads- these • 4. Dessert Salads- these salads
can serve as a 1- dish meal as it are generally sweet & served in
contains practically all the the last course of a meal. Thus,
essential nutrients-from they are considered desserts.
protein to carbohydrates, fats, They are composed mostly of
vitamins, & minerals,& fiber. It fresh, canned, of processed fruits
has a combination of meat, & molded gelatins of varying
poultry, seafood, fruits & flavors or mixed w/ nuts & dairy
vegetables, dairies, gelatin, products.
&/or macaroni salad, fruit
salad, fish salad, stuffed green
peppers, & stuffed tomatoes.
The Best Way to Serve Salad
• The salad is an essential part of most fine meals, acting as a
complement to the main dish. It is not uncommon to find a
salad of leafy greens or other light vegetables alongside
meat dishes, breads and soups. Although fine etiquette once
dictated that the salad be served after the main course and
before the dessert, this rule has been less stringently
followed in modern times. Choose the route that works best
for your meal and for your guests, and allow for flexibility to
make sure everyone has a good time.
Rules on How We can make a Salad:
• Step 1
• Prepare your salad in a large serving bowl. Choose a bowl that
matches the ambiance and mood of your meal. A wooden salad
bowl is popular with some people, but porcelain is an equally
acceptable option. Make sure your salad is properly tossed before
putting it on the table so any seasonings are well distributed through
the greens.
• Step 2
• Place an individual salad bowl next to every guest's main dinner
plate. In less formal settings, such as a family meal, the main course
will often share the plate with the salad. This is entirely acceptable if
it fits the environment you want for your meal.
Rules on How We can make a Salad:
• Step 3
• Serve the salad after the main course and before dessert. This tradition of
serving the salad after the main dish is rooted in the idea that salad helps
you digest your meal. However, if you are more accustomed to eating a
salad before your main course -- either because you've always done it that
way, or because you want to make sure you and your guests get in your
greens before your potatoes -- this is perfectly acceptable.
• Step 4
• Place two large serving utensils in the main salad bowl so guests can serve
themselves by filling their salad bowls or adding the greens to their main
plates. The serving utensils can be two large forks or spoons designed for
salad serving. You can purchase these to match your main salad bowl and
even purchase your entire salad-serving apparatus in one kit.
Rules on How We can make a Salad:
• Step 5
• Make dressing available for those who would like extra or if you
choose to have your guests season their own salads. Place either
bottles of dressing, in the case of an informal meal, or dressing
in serving dishes, for a dressier occasion, by the main salad
serving bowl. Have a variety of tastes available to match the kind
of salad you have made.
According to
Ingredients Used:
1.Fruits- These
include
combinations of
fruits with
dressings like
cream, condensed
milk, and cheese.
According to
Ingredients Used:
2. Vegetables-
most popular are
potatoes & raw
vegetables like
lettuce, cabbage,
carrots, celery,
onions, tomatoes,
etc.
According to
Ingredients Used:
3. Protein Foods-
consist of meat,
fish, or poultry,
which are the
main
ingredients,plus
some vegetables
& dressings.
Some Ingredients for Salads
A. Fruit Salads
Dressings For
Fruit Salads
Cream & Condensed Milk
Cooked
dressing(Milk,pineapple
juice,egg
yolk,sugar,cornstarch for
thickening)
Juice of fruit
cocktail,sugar,cream(cooked
& thickened w/ cornstarch
Mayonnaise, & Cooked
Dressing
Plating and
Serving of the
Salad
Glass salad bowl w/ ornate
designs, arranged in
individual fruit cups and
topped w/ cooked dressing
& a cherry on top, arranged
in young buko shell, topped
w/ grated cheese, salad
bowl lined w/ lettuce leaves,
lettuce cup or avocado shell,
watermelon shell/ rind
B. Vegetable Salads
Ingredients
1. Shredded & blanched cabbage,
shredded carrots, minced onion,
crushed pineapple, raisins
2. Boiled & diced potatoes, chopped
celery, sweet pickle relish,
pineapple tidbits
3. Eggplants grilled & chopped, sliced
fresh tomatoes, sliced onions
4. Sliced ampalaya ( seeds removed),
chopped fresh tomatoes, chopped
white onions
5. Lettuce (Iceberg or Romaine),
sliced cucumber, shredded carrots,
minced onions, cubed cheese,
whole corn ( canned)
Dressings for
Vegetable Salads
Mayonnaise,
vinegar mixed with
fish or shrimp
bagoong, French
dressing or vinegar,
salt, sugar, and
ground pepper,
Thousand island
dressing
Plating and
Serving of the
Salad
Can be placed in custard cups
or in small crystal bowls.
Crystal bowl lined w/ lettuce.
Can be placed on a native
platter lined w/ banana
leaves. The dressing is placed
in a native or ceramic bowl.
Wooden salad bowl lined w/
fresh banana leaves.
Salad bowl lined w/ lettuce.
C. High-protein Salads
Ingredients
1. Cooked and diced chicken,
celery, pineapple tidbits,
onions, pickles
2. Steamed and diced or
canned tuna, potato,
celery, carrots, pineapple
tidbits
3. Hard-boiled and sliced egg,
potato or macaroni, celery,
pickle, pineapple tidbits,
onion
Dressings for High-
protein Salads
Thousand island
dressing
Mayonnaise
Plating and
Serving of the
Salad
All salads can be served in a
lettuce cup, lettuce-lined
salad bowl, or lettuce-lined
individual salad cup or
bowl.
Methods of Preparing
Salads
1. Separate leaves manually in a bowl or a chopping
board using a paring knife.
2. Trim off blemishes, dark spots, wilted parts,
decaying parts, and tough parts.
3. Wash thoroughly one by one under running water
or immerse in a bowl of clean water. Drain in a
colander.
4. Wash again in another bowl of clean cold water,
allowing leaves to soak in cold water for a minute
or two.
5. Shake each leaf lightly to drain.
6. Wrap in a fresh towel or place in a colander. Chill
for 30 mins to 1hr to keep them cold & crunchy.
7. Another technique is to immerse the leaves in very
cold water for a few mins, drain them throughoutly
& carefully, then cut & mix or top them w/
dressing. Serve immediately.
Tips in Preparing
Salads
1. Make the salad dressing.
2. Season your greens.
3. Use a mix of greens for
varied texture and flavor.
4.  Mix in fresh herbs.
5. Think beyond the leafy
greens.
6.  Don’t fear the fat.
7.  Dress it before you plate
it.
End!!!!!